Beef Sirloin and Garlic Salt Chips with Asparagus Salad

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to medium-high (if using). Pat chips dry with paper towels, place on prepared tray in a single layer, drizzle with oil and toss with garlic salt. Bake (on second highest rack) for about 15 minutes, until tender. Turn oven to high grill and grill for about 10 minutes, until golden and crispy. Turn once during grill time.
2. Remove woody ends from asparagus and cut in half lengthways. Place asparagus, broccolini and a pinch of salt in a large, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5–6 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil.
3. Dice cucumber 2cm. When veggies are cooked, add cucumber to bowl and toss to combine. Set aside.
4. Pat beef dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook beef for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest.
5. Add horseradish mayonnaise to bowl with salad and toss to combine. Season to taste with salt and pepper.
6. To serve, divide garlic salt chips, beef sirloin and asparagus salad between plates.